1. Effect of ultrasound-assisted osmotic dehydration on cell structure of sapotas
2. Improvement of Water Transport and Carotenoid Retention During Drying of Papaya by Applying Ultrasonic Osmotic Pretreatment
3. Stability of carotenoids, phenolic compounds, ascorbic acid and antioxidant capacity of tomatoes during thermal processing.
4. Effects of ultrasound-assisted air-drying on vitamins and carotenoids of cherry tomatoes
5. Intensification of Low-Temperature Drying by Using Ultrasound
6. Ultrasonic-Assisted Convective Drying of Apple Slices
7. Influence of High-Intensity Ultrasound on Drying Kinetics of Persimmon
8. Effect of Freezing, Thawing, Drying, and Cooking on Carotene Retention in Carrots, Broccoli and Spinach
9. หนังสือ Food Carotenoids: Chemistry, Biology and Technology
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2. Improvement of Water Transport and Carotenoid Retention During Drying of Papaya by Applying Ultrasonic Osmotic Pretreatment
3. Stability of carotenoids, phenolic compounds, ascorbic acid and antioxidant capacity of tomatoes during thermal processing.
4. Effects of ultrasound-assisted air-drying on vitamins and carotenoids of cherry tomatoes
5. Intensification of Low-Temperature Drying by Using Ultrasound
6. Ultrasonic-Assisted Convective Drying of Apple Slices
7. Influence of High-Intensity Ultrasound on Drying Kinetics of Persimmon
8. Effect of Freezing, Thawing, Drying, and Cooking on Carotene Retention in Carrots, Broccoli and Spinach
9. หนังสือ Food Carotenoids: Chemistry, Biology and Technology
เมล์ ikqf_555@hotmail.com
ขอบคุณล่วงหน้าค่ะ